Asheville’s Best Free Wine Tasting W/Piedmont Wine Imports
Fattoria Castellina “Solare” Bianco Vermentino Toscano IGT
Certified Organic and Biodynamic Soil type: Sandy-silt soil with sandstone-derived gravel with a pebble texture. 100% Vermentino
Method of fermentation: The grapes are destemmed then fermented with must for four days. Six months of malolactic fermentation in small barrels then aged in bottle for three months before release. Fattoria is proudly biodynamic in both vineyard and cellar. Solare macerates for 2-3 days on the skins at a cool temperature. The wine is fermented using native yeast and aged for 6-8 months in second and third use French oak barrels. It is not filtered. Guyot-trained southwest-facing vineyard with sandy limestone soils, planted to a density of 4,000 vines per hectare. This hillside vineyard faces the sea at an elevation of 250m above sea level.
Alberici NV ‘La Fogarina’ Lambrusco dell’Emilia Rosso IGP
Made from 100% Fogarina, a grape thought to be extinct in the Emilia-Romagna region but resuscitated by the Alberici family, this frizzante offers a completely fresh take on Lambrusco, showing tart currant and slightly vegetal qualities in juxtaposition to purple berry ripeness. Bright with a balanced acidity, this bottle is a breath of fresh air from the candy-sweet Lambrusco wines of yesteryear. Some years it labeled with the fun artistic happy glasses and other years it has the drawing of a fawn done by their beloved uncle who passed years ago. Fogarina is an ancient grapevine that is typical of the area bordering Boretto and Gualtieri. It was abandoned about sixty years ago but rediscovered and vinified for the first time in 2002 by Amilcare Alberici. After 2002, Alberici and his cousin Joseph Caleffi petitioned to get Fogarina officially listed with the regional registry of permissible grape varieties: it was nearly extinct.
Caparsa Rosso Toscano IGT
Organic, natural yeasts, Vegan, Unfined, Unfiltered. Sangiovese, Trebbiano, Malvasia. Method of fermentation: Spontaneous with indigenous yeasts for about 12 days. Aged in cement tanks. Rosso di Caparsa is certified organic by CCPB. It is made in Radda in Chianti, the heart of Tuscany, on hilly, high-elevation vineyards. Wild yeasts are used for fermentation, and the wine ages in stainless steel. I’ll let Paolo explain the blend: “The Wine “Rosso di Caparsa is made with Sangiovese and two white grapes: Trebbiano and Malvasia. This wine remembers the ancient Chianti wine made for the peasant to drink a lot. It is a brilliant red, with very intense aromas of flowers. The taste is very agreeable. It is not full-bodied, so you can drink a lot of it. It is not a white wine, not a rosé wine; it is a natural expression of a traditional wine.”
Morella “Mezzanotte” Primitivo Tarantino IGP
Certified Biodynamic This stunning Primitivo offers a fascinating taste of both young Primitivo and ancient bush vine Primitivo thanks to the blend of grapes from two different sites. One site boasts vines with an average age of 40 years which produce intensely concentrated, rich grapes, while the other was planted in 2005 and contributes a lighter, fresher touch to the blend. Both sites are planted on Puglia’s characterful terra rossa or “red soils” over a base of limestone and sit just 3 kilometres from the sea which helps to moderate the intense southern Italian summers. Intense fruit aromas immediately captivate the senses with crushed blackberries and dark cherries seasoned with hints of dried Mediterranean herbs. The first sip reveals a full body balanced by a touch of freshness and plenty of jammy fruit flavours along with licorice and dark chocolate. The bold flavour profile makes this an excellent partner for a prime steak or a generous plate of rigatoni with beef ragu.
Our Wine Wednesdays, include one *free sample from each of our hand selected fine wine features (up to four wines). New wines are chosen each week.
*tasting free with purchase of $10 or more per guest